Cracking Open the Nut Hut's Story

NHK started in the small kitchen of the “Nut Hut” a beach cabin on the shores of Whidbey Island, Washington. Meg, mom of two kiddos under 6, was looking for kid-friendly, nutritious snacks that combined healthy fats and veggies. Bored with traditional chickpea hummus, Meg began experimenting. As every parent knows, kids love to “dip” things and the new almond hummus was a hit.

Meg caught the spark to start the biz after sharing the hummus with friends at a party and seeing all their smiles and double-dipping. She moved out of the Nut Hut and into a shared commercial kitchen and started selling at the local Farmer’s Market. She’s found a welcome fan based with her neighbors, some of whom eat vegan or paleo diets, or prefer to avoid legumes, dairy, soy or gluten. The Nut Hut Kitchen's almond hummus brings a smile to every person that tastes it, from toddler to grandparent!​